Large oysters, 2 quarts,

Butter, 6 ounces,

Flour, 2 ounces,

Cream, 1/2 cup,

Eggs, 4 (yolks only),

Lemon, 1/2,

Chopped parsley, 1 teaspoon,

Salt, 1/2 teaspoon,

Cayenne pepper, a dash.

Put the oysters into a stewpan, and set them on the fire until they boil. Drain through a sieve, saving the liquor. Set the oysters aside, and keep them hot.

Put 4 ounces of the butter into a stewpan with 2 ounces of flour, a little Cayenne pepper, and salt. Blend well together, and moisten with the oyster liquor and with the cream. Stir this while on the fire, and keep it boiling for 10 minutes. Then take it off the fire and pass it through a colander.

Now add the remaining 2 ounces of butter, and the yolks of the eggs. The mixture must not be allowed to cook after the eggs are added.

Just before sending to the table, add the oysters, the juice of half a lemon and the chopped parsley.